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Fettuccine with Squash Ribbons Recipe

   
 

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      Fettuccine with Squash Ribbons

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   21

Ingredients
8 ounces uncooked fettuccine
2 small zucchini
1 large yellow squash
3 tablespoons olive oil, divided
1 cup grape tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 ounce Parmesan cheese, shaved (abou1/4 cup)
 
3 tablespoons torn fresh mint

Instructions
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Shave zucchini and squash into thin ribbons using a vegetable peeler; discard seeds. Place ribbons in a large bowl. 2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, salt, and pepper to pan; cook 8 minutes or until tomatoes begin to break down, stirring occasionally. Remove tomatoes from pan using a slotted spoon; add to squash ribbons. Add garlic to pan; cook 1 minute or until fragrant, stirring constantly. Stir in reserved 3/4 cup cooking liquid; bring to a boil. Gradually add remaining 2 tablespoons oil to pan, stirring constantly with a whisk. 3. Add pasta to pan; cook 1 minute, tossing to coat. Remove pan from heat. Add pasta mixture to squash mixture; toss. Sprinkle with Parmesan cheese and mint.
Amount per serving Calories- 364 Fat- 13.4g Saturated fat- 3g Monounsaturated fat- 8g Polyunsaturated fat- 1.3g Protein- 13g Carbohydrate- 50g Fiber- 4g Cholesterol- 6mg Iron- 3mg Sodium- 361mg Calcium- 128mg


Originally Submitted
5/25/2014





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